Photo of Hash brown and egg skillet breakfast by WW

Hash brown and egg skillet breakfast

Total Time
30 min
5 min
25 min
This healthy, yet hearty breakfast skillet brings wedges of egg-topped potato pancake to the table in just 30 minutes. For best results when making the oversized potato pancake, make sure to press down on the potatoes to create an even layer after the potatoes have softened. That will help ensure they are evenly browned and make it easier to flip the pancake. To bulk up this meal, cook fresh vegetables, such as diced bell peppers or jalapeños, along with the onion and garlic. For a more Southwestern take, use ground cumin in place of the sage, and top each serving with fresh salsa or pico de gallo.


Sunflower oil

2 tsp, or canola oil

Uncooked onion(s)

½ medium, chopped


1 medium clove(s), minced

Uncooked potato(es)

3 medium, scrubbed, shredded, and squeezed dry

Table salt

½ tsp

Black pepper

¼ tsp

Ground sage

tsp, or to taste


4 large egg(s)

Uncooked scallion(s)

4 medium, sliced


  1. Heat the oil in a large nonstick skillet over medium heat. Add the onion and garlic; cook, stirring, until softened, about 5 minutes.
  2. Add the potatoes, salt, pepper, and sage to the skillet; cook, stirring frequently, until the potatoes are softened, about 5 minutes. With a spatula, press down on the potatoes to make an even layer. Continue to cook, without stirring, until the potatoes are lightly browned, about 5 minutes longer.
  3. Place a large plate on top of the potato cake and carefully turn the skillet over. Slide the potato cake back into the skillet. With a spoon, make 4 indentations in the potato cake that are large enough to hold an egg.
  4. Break 1 egg into each indentation. Sprinkle the eggs and potatoes with the scallions. Cover the skillet and cook until the eggs are set, about 5 minutes. Yields 1⁄4 of skillet per serving.